WHIPPED ICING

http://bunsinmyoven.com/page/8/

Ingredients

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces, softened
Instructions

Combine the sugar, flour, cornstarch and salt in a medium bowl. Whisk in the milk and pour through a fine mesh strainer set over a medium sized pot. Cook the strained mixture over medium heat, whisking constantly, until it boils and becomes thick. This should take between 5 and 10 minutes and should thicken to the point that it becomes difficult to stir, like a very stiff gravy.
Transfer the mixture to a clean bowl and allow to cool to room temperature. Place the bowl in the fridge to cool it down faster if you are in a hurry, but be sure that the mixture is at room temperature (not too warm or too cool!) before adding the butter.
Beat the mixture on medium speed and add the vanilla extract. Beat in the butter one piece at a time until all 24 pieces are fully incorporated, about 3 minutes. Increase the speed of the mixer to medium high and beat the frosting for 5 minutes.
Place the frosting in the refrigerator for about 20 minutes to thicken a bit before frosting your cake.

CUPCAKE DECORATING

March of 09 we had this big snowstorm and while snowed in I decided to try my hand at free forming royal icing. I thought for my first time at ever doing anything of the sort it all turned out pretty good. I made giant sized cupcakes with different colored cream cheese icing and spring decor for my grandmother's 95th birthday. I prefer cupcakes over cake because you can mix & match flavors. I'm very indecisive. :P






Happy Birthday Nanny!



You can see what a "normal" sized cupcake looks like compared to my giant sized ones. :P